Scale
Ingredients
- 4 tablespoons unsalted butter
- 1 small onion, chopped small
- 1 garlic clove, minced
- 1/4 cup all-purpose flour
- 1 cup half-and-half (I made my own, using 1/2 cup whole milk and 1/2 cup heavy cream)
- 4 cups low-sodium vegetable or chicken broth
- 1 bay leaf
- Kosher salt and freshly ground pepper
- 4 cups finely chopped broccoli florets and stems (a little over 1 pound of broccoli)
- 1 cup finely chopped carrots
- 8 ounces sharp cheddar cheese, coarsely grated
Instructions
- In a large heavy pot, melt the butter over medium-low heat. Add the onion and garlic, then cook until they’ve softened, 3-5 minutes.
- Stir in the flour and cook until golden (3-5 minutes), then gradually whisk in the half-and-half (or milk and cream) until the mixture is smooth.
- Add the broth, bay leaf, salt and pepper. Bring to a simmer, then reduce the heat to low and cook uncovered for 10 minutes, until the soup has thickened, stirring occasionally.
- Stir in the chopped broccoli and carrots. Simmer until the vegetables are tender, 15-20 minutes. Remove the bay leaf, and taste for seasonings (be careful with the salt, since the cheese will add some salt).
- Puree the soup to a slightly chunky texture using either a stick blender or a regular one*. Return the soup back to the stove, then whisk in the cheese until it’s melted and the soup is creamy. Serve immediately.
Notes
- *If you’re using a regular blender, be careful and please please use these tips. No one ever had any fun cleaning broccoli cheddar soup off their kitchen ceiling.
Nutrition
- Serving Size: 4